Reviewed: Nov. 15, 2011

I made several small adjustments the second time I made this. Firstly I waited to add the milk until after I had used a mixer on the other ingredients. That made it smoother--there were no lumps at all. Next I used a loaf pan which kept the popover thick enough to eat even after it collapsed once the baking was done. It did have a denser texture... less of a popover as a breakfast flan, I suppose, but it made all the difference. Concerning the topping, in lieu of apple jelly I browned the apples then gave it 1 T brown sugar and cooked a little longer before adding 1/4 c applesauce and 2 T apple cider. To die for!

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Reviewer:

Jayrei Acira

Reviewed: Oct. 1, 2011

The pastry is like a eggy pancake or a bready omelet. I enjoyed it for the adventure but will not be making it again. I may have liked it better with a savory topping instead of sweet. My two year old liked it. She said it was yummy cake.

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Reviewer:

Michelle

Reviewed: Dec. 17, 2010

WOW! I love, love, love this. I used Apple Butter as I couldn't locate Apple Jelly and it was to die for. THANK YOU!!!

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Reviewer:

TR21

Cooking Level: Expert

Home Town: Coral Springs, Florida, USA

Living In: Sacramento, California, USA

Reviewed: Oct. 22, 2010

Easy and fast to make. I would have to agree with another reviewer whose husband did not care for the apple and egg combination. With that said, I loved the popover just by itself, I will definately be making this again. Thank you

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Reviewer:

NANCYGENE

Cooking Level: Intermediate

Home Town: Fargo, North Dakota, USA

Living In: Detroit Lakes, Minnesota, USA

Reviewed: Jun. 19, 2010

Very good! The pastry was crisp around the edge and soft in the middle. Perfect in other words. I didn't have apple jelly, but used peach preserves and it worked perfectly with the granny smith apples and cinnamon. Will make again in a heartbeat.

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Reviewer:

Jbooshey

Cooking Level: Intermediate

Living In: Columbus, Wisconsin, USA

Reviewed: Jun. 15, 2008

I really liked this but my husband did not. He said it had a weird egg & apple combination. He did eat two pieces though! I think I would make again knowing that he wouldn't eat it b/c I did enjoy it. He prefers the flakier crust of the Pilbury apple turnover where I prefer this apple breakfast treat! Thanks for posting! Made a 2nd time for my Mom & a friend & they both liked. I only used 1 Tbl water in sauce this time & liked a bit better that way.

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Reviewer:

Recipe Queen

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Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Overland Park, Kansas, USA

Reviewed: Mar. 30, 2008

This is wonderful fast and a keeper for sure! Just made it and we love it! Thanks so much for a great recipe.

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7 users found this review helpful

Reviewer:

TENACITY44

Cooking Level: Expert

Home Town: Chariton, Iowa, USA

Living In: Temple, Texas, USA

Reviewed: Feb. 25, 2008

For the jelly I used some cooked apples without the jam portion. I through in some typical apple pie spices. This is a very sweet way to start your day!

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Reviewer:

Jennifer

Reviewed: Feb. 17, 2008

Rose and fell but didn't effect taste which got 5 stars in my house. We couldn't believe that I made this (even me!) but it was easy and impressive. Left some apple skins on and subed sugar/cornstarch for jelly. Caution: sticks to pan - be generous with spray.

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Reviewer:

KittyKat

Reviewed: Apr. 1, 2007

This recipe is really good. I have never made a popover. This one rose really well, but when cut it fell completely. I noticed after it was put in the oven that I forgot the 1/8 tsp salt. I wonder if this was the reason. I also did not wait for it to cool before cutting. Not sure, but even flat, it was good enough to try again.

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